Coconut Fudge Cake
- Ready In:
- 1hr 40mins
- Ingredients:
- 20
- Yields:
-
1 cake
ingredients
-
CAKE
- 532.32 ml sugar, divided
- 236.59 ml vegetable oil
- 3 large eggs, divided
- 709.77 ml all-purpose flour
- 177.44 ml cocoa
- 29.58 ml baking soda
- 9.85 ml baking powder
- 7.39 ml salt
- 236.59 ml brewed coffee
- 236.59 ml buttermilk
- 118.29 ml chopped pecans
- 9.85 ml vanilla, divided
- 226.79 g package cream cheese, softened
- 118.29 ml flaked coconut
- 236.59 ml semi-sweet chocolate chips (6 oz)
-
GLAZE
- 29.58 ml butter or 29.58 ml margarine
- 236.59 ml powdered sugar
- 44.37 ml cocoa
- 14.79-44.37 ml hot water
- 9.85 ml vanilla
directions
- CAKE: Beat 2 cups sugar,oil and 2 eggs at hight speed with an electric mixer for 1 minute.
- Combine flour and next 4 ingredients,combine coffee and buttermilk to oil mixture.
- Beat at medium speed 3 minutes.
- Stir in nuts and half of vanilla.
- Pour half of batter into a greased,floured 12 cup bundt pan.
- Beat cream cheese at medium speed until fluffy,gradually add remaning sugar and remaning egg.
- Beat until just blended.
- Stir in remaning vanilla,coconut and chocolate chips,spoon over batter in pan,leaving a 1/2 inch border around center and edge.
- Top with remaning batter.
- Bake at 350 for 1 hour and 10 minutes or until a toothpick comes out clean.
- Cool in pan for 15 minutes.
- Drizzle with warm glaze.
- GLAZE: Melt butter in a saucepan over low heat,stir in sugar and remaning ingredients.
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RECIPE SUBMITTED BY
Theresa Thunderbird
United States
Hello,I collect old cookbooks,enjoy gardening,traveling and reading.I love to cook and bake!I've thought about opening my own bakery here in TN.That would be so fun!
